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PantherDining is committed to maintaining sustainable practices throughout our various locations. Patton and Piedmont North were awarded the prestigious 3-star green certification from the Green Restaurant Association based on the categories of disposables, energy, food, furnishings and building materials, pollution and chemical reduction, waste and water usage.

Ongoing Green Initiatives

Plant-Based Options: In an effort to meet the increasing demand for plant-based foods, PantherDining partnered with the Humane Society of the United States in January 2017 to participate in a one-day chef training where chefs and cooks learned how to prepare over 50 new plant-based dishes. We serve plant-based dishes in all three dining commons and at our campus eateries, with Patton Dining Commons having transitioned to a plant-based dining facility during fall 2017.

Bulk Condiments: We switched from smaller plastic bottled condiments to bulk condiment dispensers in an effort to minimize our plastic bottle usage and waste, while saving almost $10,000 annually.

LeanPath: Using LeanPath’s Waste Management System allows us to control pre-consumer food waste by generating reports on food waste results, thus guiding managers and employees on suggested ways to waste less. Over the past few years since its implementation, we’ve decreased food costs, reduced our carbon footprint and waste that would have gone to landfills. Overall, we’ve eliminated over 65 tons of food waste (equivalent to 13 elephants) and saved more than $170,000 in total waste avoidance.

Recycling: In an effort to decrease waste, Georgia State picks up all cardboard, aluminum, plastics and paper weekly. We also recycle our cooking oil through Geo Biofuel using state of-the-art “no spill” technology to ensure all oil collected is 100% recycled and used to create alternative fuels. The biofuel creates approximately 78% less carbon dioxide and 100% less sulfur emissions than petroleum-based diesel fuels – making the fuel less toxic than table salt and as biodegradable as sugar.

Trayless Dining: With the elimination of trays in our dining commons, we’re able to reduce water, conserve energy and reduce food waste into landfills, incinerators and waste water facilities.

Waste Disposal: Typical food waste constitutes of 70% water and 30% food. PantherDining facilities use a SOMAT system to dispose, extract and pulp pre-consumer and post-consumer waste into a confetti-like mixture, reducing over 100 tons of waste at our dining commons yearly. We work with Closed Loop Organics, a leading organic recycling company, that picks up the pre-consumer and post-consumer mixture and delivers the material to Wilbro’s Organic Recovery who converts the material to compost.